|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Kirsch||1⁄4 Cup (4 tbs) (Wild Cherry Liqueur)|
Combine water and sugar in a small saucepan. Bring to a boil and boil for 2 minutes to make a sugar syrup.
Remove from heat and stir in lemon juice and Kirsch. Cool.
Puree blueberries in food processor or blender. Add puree to sugar syrup.
Refrigerate until well chilled.
Spoon into an electric ice cream maker and follow manufacturer's operating instructions.
Garnish individual portions with candied violets.